Kurdish Stuffed Grape Leaves

Ingredients:
Around 30 grape leaves
2 cups rice
1 chopped onion
2 minced garlic cloves
2 chopped tomatoes
3 tbsp chopped parsley
3 tbsp chopped mint
1 tbsp chopped dill
3 tbsp chopped celery
3 chopped green onion
3 tbsp tomato paste
1 tsp salt
tsp black pepper
1 tsp paprika
tsp turmeric
4 tbsp olive oil
2 tbsp lemon juice
2 peeled and sliced potatoes
Directions:
If using fresh grape leaves, boil water in a pot, turn off the heat and immerse
the leaves in the boiled water for 5-10 minutes until soft but not cooked (when
the leaves change from green to brown).
If using picked leaves just wash them.
Mix all ingredients except the oil, the lemon juice and half the salt.
Cover the bottom of the pot with the potato slices to protect the leaves from bu
rning.
Lay one leaf on a working surface while the shiny surface down and the pointed e
nd away from you.
Put a teaspoon full (more if needed) of the mix in the center of the leaf, fold
over the sides and then start to roll the leaf with the mix forward and put it o
n top of the potato slices in the pot.
Repeat until you finish either the mix or the leaves.
Pour the oil, the salt and the lemon juice over the stuffed leaves.
Add water until the leaves are just about covered.
Bring to boil, lower heat and cook for 2 hours in low heat.
Kurdish Garbanzo bean Salad
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Ingredients:
1 cup garbanzo beans
chopped red onion
1 garlic clove
1 chopped onion
cup chopped cilantro
Juice from lemon
cup olive oil
chopped hot red pepper
1 tsp ground cumin
Salt
Black pepper
Directions:
Soak garbanzo beans overnight or at least 3 hours
Wash and drain
Bring to boil the beans with water covering about an inch over top in a pressure
pot then cook for 15 minutes (1 hour in regular pot)
Drain and set aside
Fry the onion the garlic and the cumin until onion is transparent
Add the rest of the ingredients, mix, cook for 5 minutes in medium heat and serv
e
Kurdish Rice and Beans
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Ingredients:
2 cups basmati rice
1 cup beans (white or red or black eye)
1/2 lb lean ground beef
2 chopped onions
1/2 cup tomato paste
1/3 cup olive oil
1/2 tsp cumin
1 tsp paprika
Salt
Black pepper
7 cups water
Directions:
fry the rice in half of the olive oil for 5 minutes
Add 4 cups water, bring to boil, lower heat, cover and cook until liquids are ab
sorbed
Fry the onion in the rest of the oil until golden
Add the beef the cumin, the paprika, salt and pepper to taste and fry for 10 min
utes
Add the beans, the tomato paste and the rest of the water, mix and cook until te
nder
Serve the beans over rice or side by side